Introduction
Chicken Lo Mein is a classic Chinese-American dish that is a favorite among many. It is a delicious combination of stir-fried noodles, vegetables, and chicken in a savory sauce. The noodles are cooked until they are tender and the vegetables are crisp-tender. The chicken is cooked until it is juicy and flavorful. The combination of the noodles, vegetables, and chicken is then tossed in a flavorful sauce that is made with soy sauce, sesame oil, and other seasonings. This dish is a great way to enjoy a variety of flavors and textures in one meal. It is also a great way to use up leftovers and make a quick and easy meal.
Chicken Lo Mein
Chicken Lo Mein is a classic Chinese-American dish that is a favorite among many. It is a stir-fry noodle dish that is made with egg noodles, vegetables, and chicken. The noodles are cooked in a flavorful sauce that is made with soy sauce, oyster sauce, and sesame oil. The vegetables can include carrots, celery, mushrooms, and bok choy. The chicken is usually marinated in a mixture of soy sauce, garlic, and ginger before being added to the stir-fry.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1/2 pound egg noodles
- 2 tablespoons vegetable oil
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup sliced mushrooms
- 1/2 cup sliced bok choy
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Instructions
- In a medium bowl, combine the chicken, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.
- Bring a large pot of water to a boil. Add the egg noodles and cook until al dente, about 5 minutes. Drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until cooked through, about 5 minutes. Add the carrots, celery, mushrooms, and bok choy and stir-fry for an additional 3 minutes.
- Add the cooked noodles, soy sauce, oyster sauce, and sesame oil. Stir-fry until everything is combined and heated through, about 3 minutes.
- Serve the Chicken Lo Mein hot.
Chicken lo mein is easy to make at home in a wok or large pan. This dish is loaded with lean protein, crunchy vegetables, and chewy egg noodles, then it all comes together with a flavorful stir fry sauce.
Table of Contents
Chinese restaurants are famous for their stir-fried dishes like kung pao chicken, teriyaki chicken, and lo mein which have thick-cooked noodles that soak up the umami-laden sauce. The long strands are delicious, but they also signify longevity in Asian culture, so they are a popular dish to serve at celebrations like the Lunar New Year.
Thin slices of chicken breast cook quickly in a blazing hot wok, along with crispy bok choy, shredded carrots, and fresh bean sprouts. Fresh egg noodles and a savory oyster sauce mixture help the dish come together in a snap. In less than 30 minutes, you’ll have dinner ready faster than you can order take-out.
What is lo mein?
Low mein is a popular Chinese dish using thick egg noodles that are stir-fried and tossed with a savory sauce. The noodles are pre-cooked before adding to the wok. Fresh vegetables add color and crunch, like carrots, green onions, bean sprouts, bok choy, red bell pepper, or snow peas.
You can add protein to make it a heartier dish like sliced chicken, beef, shrimp, or tofu.
Fresh noodle selection
Fresh noodles are par-cooked, so you just have to warm them up in the pan. Venture into an Asian market, and you’ll find endless options. They often won’t be clearly labeled as “lo mein,” but if you see it, grab it! I use fresh egg noodles with thicker strands to give the characteristic chew.
I’ve seen them also labeled as “chow mein stir fry noodles,” but it varies by brand. Fresh yakisoba, Chuka soba, and ramen as acceptable substitutions for this stir fry. If the noodles are raw, boil them for a few minutes, rinse and drain well before using.
If using dried noodles
Suppose you can’t find fresh noodles, then no problem. Dried noodles like chow mein, Chuka soba, or even thick Italian spaghetti are good options. Boil until chewy or al dente, rinse with cool water to stop the cooking process, then drain well before adding them to the wok. You’ll need about 6 ounces (170g) of dried noodles.
Prepare the chicken
Use lean, boneless skinless chicken breast for a low-fat, quick-cooking protein option. Slice it against the grain, into ¼-inch thick pieces, about 2-inches long. Alternatively, you can use chicken thighs if you enjoy the taste of dark meat instead.
Just trim off the excess fat so the dish doesn’t get too greasy and cut into 1-inch chunks. To add more flavor to the surface of the meat, season with salt, pepper, and sesame oil.
Make the lo mein sauce
The lo mein sauce is a combination of oyster sauce, soy sauce, chicken broth, and cornstarch. It provides a strong, rich, and savory flavor. It will get quickly soaked up by the noodles and infused into each bite. If you like more of a gravy-style or “wet” noodles, double the sauce for this recipe.
Pan selection
Who else is excited to grab their wok? It’s a workhorse in my kitchen, quickly cooking ingredients for a one-pan dish. The rounded vessel efficiently circulates heat on the bottom and up the sides, for quick stir-frying and flavor development.
Alternatively, a nonstick skillet or stainless steel pan with sloped sides works well for the task.
Stir fry the meat and vegetables
Make sure to have all of the ingredients prepared and portioned. The cooking process will go fast, less than 10 minutes. Once you add the vegetable oil to the hot pan, stir-fry the ginger and garlic until fragrant. This process instantly adds bold and pungent flavor and aroma to the dish.
Add the chicken in a single layer for quick and even cooking, then stir-fry until tender. Cook the carrots and bok choy until crisp-tender for texture contrast.
Cook the noodles and sauce
Place the par-cooked noodles into the pan and cook until warmed through. Pour in the sauce, and cook until thickened and glossy. It only takes about a minute for the cornstarch to swell and coat the ingredients.
Stir in the delicate bean sprouts and green onions at the very end. They are ready when just softened and wilted. The hot and steamy noodles are ready to eat.
Difference between lo mein and chow mein
The main difference between lo mein and chow mein is the thickness and type of noodle used in the dish. Traditionally, lo mein noodles are tossed in a thickened sauce with a soft and thicker texture.
Chow mein noodles tend to be thinner in size and are either crispy and fried (ordered Hong Kong style), or the noodles are soft and covered with a sauce. Each region showcases a different style, which has evolved.
Change up the flavor
- Protein: Tofu, beef, pork, or shrimp are tasty alternatives.
- Vegetables: Snow peas, snap peas, red bell peppers, mushrooms, and broccoli are colorful and healthy add-ins.
- Spices: Make the dish spicy with red chili flakes, chili garlic sauce, or chili oil.
Serve this with
FAQ
Yes! If you have a hard time finding lo mein noodles, you can use long spaghetti pasta as a substitute. Look for dried thick spaghetti to mimic the larger egg noodles. They will have a smooth and slippery texture with a nice chew. Make sure to cook them until al dente, rinse with hot water, and drain well before adding to the hot stir-fry.
If fresh and par-cooked, they compress together in the package. It will loosen when added to the pan and coated with the moisture in the sauce. If using dried noodles, make sure to cook until al dente so that it doesn’t release too many starches on the surface that could cause sticking. Briefly rinse with hot water to wash any sticky starches off the surface, and drain well before adding to the pan.
How to thicken the lo mein sauce
Using cornstarch is the quickest and most effective way to thicken lo mein sauce. For about a ½ cup of sauce, I find that 2 teaspoons are a good amount of starch to create a luscious sauce that clings to the noodles. For a grain-free alternative, Arrowroot powder can be used as a substitute. Use 1 ½ teaspoon for every 1 teaspoon of cornstarch.
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Season the Chicken – In a medium bowl, combine sliced chicken, salt, pepper, and ½ teaspoon sesame oil.
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Stir Fry Sauce – In a small bowl, whisk together 1 teaspoon sesame oil, oyster sauce, soy sauce, chicken broth, and cornstarch.
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Cook the Aromatics – Heat a wok or large nonstick skillet over medium-high heat, then add the vegetable oil. Once the oil is hot, add in garlic and ginger and stir-fry for 20 seconds.
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Cook the Chicken – Add the chicken in one layer, and allow it to cook for 1 minute without moving. Stir and cook for 30 seconds. Add in the bok choy and carrots and cook for 1 minute.
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Cook the Noodles – Loosen the noodles and then add them to the pan and stir-fry for 1 minute.
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Add the Sauce – Add the stir fry sauce mixture and cook until thickened, about 1 minute.
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Add the Sprouts – Add the beans sprouts and green onions, and cook for 1 minute.
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To Serve – Immediately serve while still hot.
- Fresh Noodle Options: Ramen, chow mein, or yaki-soba can be substituted for lo mein. These are sold in the refrigerated section at markets.
- Using Dried Noodles: Use 6 ounces of dried noodles of lo mein, chow mein, pancit, yaki-soba, Chuka-soba, or thick spaghetti noodles. Cook to the manufacturer’s directions and drain well before adding it to the pan.
- Using Chicken Thighs: Trim off the excess fat, and cut into 1-inch chunks.
- For Saucier Noodles: Double the sauce ingredients.
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Nutrition Facts
Chicken Lo Mein
Amount Per Serving
Calories 549
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 36mg12%
Sodium 1343mg56%
Potassium 307mg9%
Carbohydrates 86g29%
Fiber 3g12%
Sugar 1g1%
Protein 23g46%
Vitamin A 3385IU68%
Vitamin C 10.9mg13%
Calcium 33mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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